Sugar Free Sweet Potato Ice Cream With Toasted Pecans and Cinnamon
I KNOW what you are thinking..sweet potato ice cream? How gross! NOT AT ALL..I am serious! It is soooo indulgent and delicious. If you eat as clean as I do this recipe is pure heaven! No sugar, what more can you ask for? First of all, you have your medium glycemic carbohydrate (sweet potato), good quality protein (vanilla protein powder) and your healthy fats (coconut oil and pecans). As an athlete, I like to have a good combo of carbs, protein and fat every time I eat. I will admit my snacks are not perfectly combined. If you are trying to lose weight, I would only eat 1/2 cup of this ice cream per serving. Remember, portion control is key!
Coconut oil has a unique combination of fatty acids that can have a profound effect on your health. It is one of the few foods that can be considered a "super-food." Adding coconut oil to your daily diet can aid in fat loss, better brain function, improve blood cholesterol levels and lower your risk of heart disease.
Sweet potatoes are high in vitamin b6, iron, vitamin D, vitamin C. Click here for more info on sweet potatoes.
Pecans are the most antioxidant-rich nut around. Pecans deliver more oleic acid than olive oil, contain 90% unsaturated (heart-healthy) fats, are low sodium, cholesterol free, contain essential vitamins and minerals and vitamin E. Other health benefits of pecans are pecans have vitamins A, C, the B-complex, and vitamin K, not to mention calcium, zinc, and potassium. Looks like we should be adding these to our daily diet!
Try my new recipe, I can guarantee if you like pumpkin pie you will LOVE my sugar free, sweet potato ice cream with toasted pecans and cinnamon.
Ingredients:
1 large sweet potato, baked until soft
1 can full-fat coconut milk
1 teaspoon vanilla extract
4 tablespoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon pumpkin pie spice
2 stevia
1/4 cup vanilla protein powder
pinch of sea salt
1 tbsp raw organic honey (optional, this will add a little natural sugar..tastes better with the honey in it..IMO. If you want to keep it sugar-free then don't add the honey(:
1/2 cup raw pecan pieces
2 tablespoons coconut oil
1/4 teaspoon-1/2 teaspoon vanilla extract
1 tbsp cinnamon
another pinch of sea salt
***strict paleo? then use this protein powder
STEPS:
1. Bake your sweet potato in the oven for 35-40 minutes at 350 degrees (make sure to poke holes in it) or wrap it in foil and put it in your crock-pot for 3 hours on low. Cook until extra soft. Cool completely when finished cooking.
2. Remove skin.
3. In a food processor, place sweet potato, coconut milk. Puree until smooth.
4. Add vanilla protein powder, vanilla, cinnamon, nutmeg, pumpkin pie spice, 1 stevia, (honey if you are using it) and sea salt. Puree until smooth.
5. Place in fridge for 1 hour.
6. Add cooled mixture to your ice cream maker and follow directions.
7. As your ice cream is churning in the ice cream maker, add 2 tbsp coconut oil and 1/4 tsp vanilla extract to a small sauce pan.
8. Add pecan pieces, 1 tbsp cinnamon, 1 stevia and a pinch of sea salt.
9.Roast until you can smell the pecans. Keep turning them so they do not burn.
10. Once your ice cream is finished and you are ready to eat it top the ice cream with the roasted pecan pieces.
11. Top with 2 tsp almond butter or 2 tsp sun-butter...optional.
See below picture to get the products that I use for this recipe(:
Products that I use for this recipe..